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Chili Oil

Ingredients

  • 200 g Chili Flakes , preferably Sichuan
  • 1 Onion , peeled and halved
  • 4 Cloves Garlic , peeled and smashed
  • 2 tbsp Coriander Seeds
  • 5 tbsp Sichuan peppercorns
  • 4 Dry Bay Leaves
  • 1 tbsp Cloves
  • 2 Cinnamon Sticks
  • 1 tbsp Star Anise
  • 1 tsp Cardamon Pods
  • 2 tbsp Dry Ginger , ground
  • 800 ml Rapeseed Oil , or corn oil
  • 2 tsp Fine Sea Salt

Instructions

  • Take a medium/large pot and add all the ingredients except of the chili flakes and the salt.
  • Place on low heat and cook for 45’ while stirring every now and then and taking care not to burn the aromatics, aiming for 240°C of oil temperature.
  • Remove from the heat and allow to cool just a bit, for 3’.
  • Add the chili flakes in a large glass bowl along with the salt and place on top a fine sieve. Pour the oil mixture, mix well and allow to cool.
  • Once cool enough to handle store in individual glass containers and refrigerate for as long as 9 months.